User manual

Dish Oven function
Shelf posi-
tion
Temperature
(°C)
Time
(min)
Baguettes
topped with
melted cheese
1)
Conventional Cook-
ing
1 200 - 220 15 - 30
Sweet bakes
Conventional Cook-
ing
1 180 - 200 40 - 60
Fish bakes
Conventional Cook-
ing
1 180 - 200 40 - 60
Stuffed vege-
tables
Conventional Cook-
ing
1 180 - 200 40 - 60
1)
Preheat the oven
8.5 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more suc-
culent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in the
appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1 / 2 -
2 / 3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting.
This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the end
of the roasting time, and use the residu-
al heat.
8.6 Roasting with Conventional Cooking
Beef
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Pot roast
1 - 1.5 kg
Conventional
Cooking
1 200 - 230
105 -
150
Roast beef or
fillet: rare
per cm of
thickness
Conventional
Cooking
1
230 - 250
1)
6 - 8
Roast beef or
fillet: medium
per cm of
thickness
Conventional
Cooking
1
220 - 230
1)
8 - 10
Roast beef or
fillet: well
done
per cm of
thickness
Conventional
Cooking
1
200 - 220
1)
10 - 12
1)
Preheat the oven
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